Broccoli and White Bean Salad

Name: Broccoli and White Bean Salad
Ingredients: 1 large bunch broccoli (about 1 pound); Coarse salt; 1 can (15 ½ ounces) cannellini beans, drained and rinsed; 0.5 small red onion, halved and thinly sliced into half-moons; 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon); 2 tablespoon extra-virgin olive oil; 0.25 teaspoon crushed red-pepper flakes; Freshly ground black pepper; 0.75 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

3.1

(8)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.

Ingredients

1 large bunch broccoli (about 1 pound)
Coarse salt
1 can (15 ½ ounces) cannellini beans, drained and rinsed
½ small red onion, halved and thinly sliced into half-moons
1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoon extra-virgin olive oil
¼ teaspoon crushed red-pepper flakes
Freshly ground black pepper
¾ cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

Directions

Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

Cook's Notes

To get to the heart of the matter, just re-move broccoli's outer layer with a vegetable peeler, slice thestems, and steam or sautethem as you would the florets.